Scallops and Belgian endive complement each other well and are a combination Jacques likes to cook often.
Chef's notes
If you’re making this as a first course for company, you can prepare the endive ahead of time and keep warm in a low (140°F) oven or reheat at the last moment.
Steps
1
Preparing the endive
Ingredients
2 tablespoons unsalted butter
2 Belgian endive, about 8 ounces, cut into julienne
Kosher salt
Granulated sugar
2 tablespoons water
Start the butter melting in a medium sauté pan while cutting the endive lengthwise into a julienne. Add the endive to the pan. Sprinkle with the salt and sugar and add the water. Cover and cook until wilted, about 2 minutes.
Meanwhile, prepare the scallops.
2
Preparing the scallops
Ingredients
6 large sea scallops
Freshly ground black pepper
2 teaspoons olive oil
Remove the small abduction muscles. Sprinkle the scallops with salt and pepper and drizzle with olive oil.
3
Finishing the endive and cooking the scallops
Remove the lid from the endive and cook until tender and the liquid has evaporated. Transfer the cooked endive to a plate.
Wipe out the pan and return to high heat. Once hot, add the scallops and cook 1 ½ minutes on each side or to your liking.
4
Serving
Ingredients
Chopped chives
Divide the endive between two plates and sprinkle with chives. Arrange three scallops on top, drizzle with olive oil and serve immediately.
